Pollo Guisado
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The Tale of Pollo Guisado
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Pollo guisado, chicken stewed in a tomato-and-sofrito base, reflects the broader Spanish-Caribbean guisado (stewing) tradition that spread throughout Latin America. In Dominican homes it's an everyday dish, its slow-simmered sauce built from garlic, peppers, and culantro, meant to be eaten over white rice.
Ingredients
Scale:· 6 servings
- 3 lbs chicken pieces
- 4 cloves garlic, minced
- 1 tbsp oregano
- Juice of 1 lime
- 2 tbsp sazon or achiote paste
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup cilantro, chopped
- 1 (8 oz) can tomato sauce
- 1 tbsp sugar (for caramelizing)
- 2 cups chicken broth
- 3 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- 1Marinate the chicken with garlic, oregano, lime juice, salt, and pepper for at least 30 minutes.
- 2Heat oil in a pot and add sugar, cooking until it caramelizes to a deep amber.
- 3Add the marinated chicken and sear until browned, coated in the caramel.
- 4Stir in onion, bell pepper, cilantro, and sazon, cooking until softened.
- 5Add tomato sauce and chicken broth, bring to a boil, then reduce heat and simmer covered 25-30 minutes until chicken is tender and the sauce has thickened.
- 6Adjust seasoning to taste.
- 7Serve hot with white rice.
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